Ingredients
1/2 cup light molasses1/4 cup water1 package (15 ounces) raisins1 pound candied fruit, chopped1 teaspoon vanilla extract1/2 cup butter, softened2/3 cup sugar3 large eggs, room temperature1 cup plus 2 tablespoons all-purpose flour1/4 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 cup whole milk1 cup chopped nuts
Preparation
In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
